champagne chess pie

now that you know how to make the perfect pie crust, let's get you set up with something to put in it. you're going to love our take on this classic southern dessert, which, of course, is bebe approved. so pop some bottles and get to baking.

ingredients

19 inpie crust (rolled, crimped, and chilled in refrigerator)

2 1/4csugar

1/2tkosher salt

1 1/3 Tyellow corn meal

4 1/2eggsbeaten well

1 1/2Tchampagne reduction(see below)

1/2Twhite wine vinegar

1 1/2tvanilla extract

6ozmelted butter

instructions

preheat your oven to 325 F. combine the sugar, salt, and cornmeal in a medium size bowl and mix. add your eggs, champagne, vinegar, and vanilla and whisk to combine. add the butter and whisk again. make sure everything is well mixed with no lumps. it should be kind of thick.

Pour the mixture into your pie crust.

bake the pie for 55-60 minutes on the bottom rack of your oven. the pie should have golden brown crust and be pretty firm when done cooking.

you only want a little jiggle when you give it a wiggle.

let it cool for at least 4 hours before serving. it can be cooked the day before and kept in the fridge. bring to room temperature before serving.

for champagne reduction

reduce 1 bottle (25.4 oz) of champagne to 3/4 cup. will hold in the fridge for months.